Kale, Spinach + Feta Pie
By Teresa Cutter
What's great about it
This is a delicious meal is one I often make for my weekday dinner or as a portable healthy lunch. Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It's also rich in naturally occurring glucosinolates, which have been shown to have cancer-fighting properties. This recipe is high in protein and contain all the essential amino acids needed for a healthy immune system, glowing skin and a lean toned physique.
2 leeks, washed finely sliced
2 -3 generous tablespoons Grove Extra Virgin Avocado Oil
1 bunch kale or Cavolo Nero, washed trimmed and finely shredded
2 large handfuls baby spinach leaves
Black pepper - a generous pinch
80 g quality feta cheese (see notes)
6 organic eggs
1 lemon juiced
1 bunch parsley, chopped
small handful pine-nuts
salt and pepper to season
Preheat oven to 180 C / 360 F.
Sauté leeks in a large heavy based pot with avocado oil until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves... you may need to add this in 2 lots and cook through until just wilted.
Season with salt, white pepper, lemon juice and parsley.
Spoon the mixture into a 22 cm pie dish.
Break eggs into a bowl and whisk lightly to combine.
Pour the eggs over the greens and gently incorporate through the mix of green goodness.
Crumble the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving. Enjoy.